I've recently taken up my annual late-winter tradition of holing up in my apartment and re-watching the entirety of 30 Rock. On a recent bitterly cold evening, I noticed a prescient joke in the form of a visit from Jack Donaghy’s future self. He tells the present Jack Donaghy that if he abandons his compassion for Liz Lemon and pursues his fiercely capitalist ambition, he will someday play a role in Sarah Palin’s White House. Somehow, we have found ourselves living in this one-off 30 Rock joke, as Trump’s administration rolls forward with an unbelievably callous agenda that will undoubtedly reverse any notion of progress that the eight years of Obama’s presidency engendered. The Jack Donaghys of the world are surely elated: More than any administration in the past, our current president capitulates to business interests like it is his job.
As the reality of Trump's presidency sets in and hopes of an impeachment or a scandal big enough to derail his agenda fade, it would appear as though hope is truly futile. The Democratic Party, itself amazingly incapable of doing anything right, is more likely than not completely fucked. This, despite the majority of the country, at least nominally, being on their side. Like my ritual of watching the misadventures of Liz Lemon and her TGS staff to stave off the depression of winter, making sweet goods to enjoy while the capacity for empathy is completely removed from government is a worthy coping mechanism. This week, we made this Butter Mochi Cake recipe from Lucky Peach. It’s simple and decadent, a perfect treat to enjoy while hiding out and watching TV until, hopefully, death comes.
Butter Mochi Cake
- 4 cups mochiko powder
- 3 teaspoons baking powder
- 3 cups sugar
- 1/2 cup melted, cooled butter
- 4 eggs
- 1 12-oz can coconut milk
- 1 12-oz can evaporated milk
- 2 teaspoons vanilla extract
- Heat the oven to 350°F.
- Stir together dry ingredients in a large mixing bowl. (Make sure it’s big because you’ll mix everything here.)
- Mix the wet ingredients in a separate bowl.
- Mix the wet ingredients into the dry, stirring the mixture until blended completely.
- Pour the butter batter into a 13”× 9” baking dish, and bake for 1 hour, until the top of the cake is golden and just browned around the edges.